Instant Pot Greek Yogurt: Thick, Creamy, and Easy to Make at Home

Instant Pot Greek yogurt has completely changed the way I think about breakfast in our house. I used to buy containers from the grocery store every single week without thinking twice about it. Then one day, I decided to try making it myself, and I have never gone back.

The result is the thickest, creamiest homemade Greek yogurt you have ever tasted, and it costs a fraction of what you pay at the store. Once you try it, you will wonder why you waited so long. You can control the ingredients, no chemicals, you can not pronounce and more protein.

A glass jar of thick Instant Pot Greek yogurt topped with golden honey drizzle, surrounded by fresh red strawberries and a vintage silver spoon on a dark rustic wood surface with herb pots and a warm kitchen backdrop

I love drizzling mine with a little honey and serving it alongside fresh strawberries or frozen blueberries. It makes the most beautiful, satisfying breakfast, and I feel so good knowing exactly what is in it. No additives, no fillers, just real organic milk and a good Chobani starter culture. After my first batch, I saved half a cup of my yogurt and used that for the starter of the next batch, and so on.

My daughter Katie was the first one in our family to encourage me to try making things from scratch, and this Greek yogurt is one of those recipes I am so glad I finally tackled. It has become a true family tradition in our house.

Why You’ll Love This Recipe

Making Greek yogurt in the Instant Pot is one of the easiest things you can do with your pressure cooker. Here is why this recipe is going to become a staple in your kitchen, too. I does take about a day, but well worth it.

Simple to prepare with just a few wholesome ingredients
Thick, creamy Greek yogurt with no preservatives or additives
Fairlife milk adds extra protein naturally without a lot of straining
The Instant Pot does all the work while you sleep
Customize it with honey, fresh fruit, or vanilla
Set it for 8 to 9 hours for a milder, less tangy yogurt the whole family will love

A close-up of a glass jar overflowing with thick homemade Greek yogurt and golden honey drizzle, a decorative silver spoon tucked inside, fresh strawberries scattered on a dark wood surface with a gray linen napkin

The Recipe That Started It All

I have always been someone who loves knowing what goes into the food I feed my family. When I started reading the labels on store-bought Greek yogurt, I was surprised by how much unnecessary stuff was in there.

That sent me straight to my Instant Pot. I had heard that making Greek yogurt at home was possible, but I assumed it was complicated. I was so wrong.

The process is mostly hands-off. You heat the milk, let it cool, add a container of store-purchased yogurt starter, and let the Instant Pot do its thing overnight. Wake up the next morning to a pot full of fresh, thick, creamy Greek yogurt. It feels like a little miracle every single time. Once you have your first batch, save a half a cup and use this for the starter for the second batch.

What Makes This Homemade Greek Yogurt So Special

This is not just regular yogurt. Using a combination of whole organic milk and Fairlife whole milk gives you an extra boost of protein and a naturally thicker result right from the start. When you use Chobani plain Greek yogurt as your starter, you are building on one of the best cultures available.

The richness and depth of flavor you get from this recipe is something you simply cannot find in a container at the store. When you make it yourself, you control everything. The thickness, the tanginess, the sweetness, all of it is in your hands.

A glass jar of homemade Instant Pot Greek yogurt topped with honey and a vintage silver spoon, surrounded by fresh strawberries on a warm wood surface with terracotta herb pots on a sunny windowsill in the background

Ingredients You’ll Need

1/2 gallon of whole organic milk
1 full container (52 oz) Fairlife whole milk
1 full container Chobani plain whole milk Greek yogurt (as your starter) OR 1/2 cup prior homemade Greek yogurt

Ingredient Notes and Substitutions

Whole organic milk: This is your creamy base. Whole milk gives you the richest, thickest result, and I always reach for organic when I can.
Fairlife whole milk: This is the secret to an extra thick Greek yogurt without a lot of straining. Fairlife is ultra-filtered, which means it naturally has more protein and creates a beautifully dense yogurt right from the start. (or you can use another 1/2 gallon of whole organic milk)
Chobani plain Greek yogurt: This is your starter culture. Chobani plain whole milk Greek yogurt works beautifully here because it has strong live active cultures that get your batch going. Once you have made your first batch, save 1/2 cup to use as your starter for the next one. Your yogurt just keeps getting better and better.
Prior homemade Greek yogurt: If you have already made a batch, use 1/2 cup as your starter instead of the store-bought Chobani. Same great result every single time.

greek yogurt finishe and a scoop lifted up on a wooden spoon.

Tips for the Best Instant Pot Greek Yogurt

Make sure your milk cools to between 105 and 110 degrees F before adding your starter. If the milk is too hot it will kill the live cultures and your yogurt will not set properly.
Use an instant-read thermometer for accuracy. This is the one step where precision really matters, and a good thermometer makes it so easy.
The longer you incubate, the tangier your yogurt will be. Eight hours gives you a mild, creamy result. Twelve hours gives you something with more of that classic Greek yogurt tang.
Because you are using Fairlife milk, your yogurt will already be beautifully thick. If you want it even thicker, strain it through a cheesecloth-lined colander in the refrigerator for two to four hours.
Save 1/2 cup of every batch to use as your starter for the next one. Your Greek yogurt will just keep getting better with every batch you make.

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Equipment Needed

Instant Pot (any model with a yogurt function)
Instant-read thermometer
Cheesecloth or fine mesh strainer (optional, for extra thick Greek-style)
Large bowl
Large Strainer
Glass jars for storage, wide mouth
Plastic wide mouth lids

How to Make Instant Pot Greek Yogurt

Heat the milk. Pour the 1/2 gallon of whole organic milk and the full container of Fairlife whole milk into your Instant Pot insert. With the lid off, press Saute and bring the milk up to 180 degrees F. Once it reaches the temperature, press Cancel. Pro tip: Do not use the pressure cooker lid for this step. The glass lid or no lid at all w
Cool the milk. Carefully remove the insert and let the milk cool until it reaches between 105 and 110 degrees F. You can speed this up by setting the insert in a sink of ice water and stirring gently. This usually takes about 30 to 45 minutes. Pro tip: Use your thermometer here. Do not guess on the temperature or your yogurt may not set.
Add the starter. Place the inner pot back into the Instant Pot. Remove the rubber sealing ring from the lid before securing it, as you will not need it for this step. Add your yogurt starter directly into the cooled milk and stir gently to combine.
Incubate. Secure the lid and press the Yogurt button. Set the time for 8 to 9 hours for a mild, less tangy yogurt or up to 12 hours for a tangier result. Walk away and let it work. Pro tip: I usually start this right before bed and wake up to perfect Greek yogurt.
Chill and strain. When the incubation time is up, the yogurt will look set but jiggly, similar to a soft custard. Transfer it to a large strainer lined with cheesecloth and set the strainer on top of a large bowl. Cover and refrigerate for 2 to 4 hours. This drains off the whey and gives you that beautiful thick Greek yogurt texture. Pro tip: If it gets thicker than you like, just stir a little of the whey back in until it reaches your perfect consistency.
Serve and enjoy. Spoon into jars, secure the lids, and refrigerate. Store for up to 2 weeks.

A glass jar of creamy homemade Greek yogurt with golden honey and a vintage silver spoon resting inside, surrounded by fresh strawberries on a rustic wood board with a white bowl of berries and a soft kitchen backdrop, easy Instant Pot yogurt recipe

Tips and Tricks

The yogurt button on your Instant Pot is your best friend for this recipe. If your model does not have a yogurt button, you can still make this by using the Keep Warm setting and checking that the temperature stays around 108 degrees F.

Do not skip the boiling step. Heating the milk first changes the protein structure and gives you a much thicker, creamier result.

If your yogurt turns out thin, it usually means one of two things. Either the milk was too hot when you added the starter, or the incubation temperature was off. Both are easy to fix on the next batch.

Using both organic whole milk and Fairlife together truly makes the biggest difference in this recipe. The combination creates a naturally protein-rich, thick Greek yogurt that is hard to beat.

What to Eat With This Recipe

This homemade Greek yogurt is wonderful all on its own, but here are some of my favorite ways to serve it.

Spoon it alongside a slice of my Homemade Sourdough Bread for a breakfast that will keep your family full all morning long.
Use it as the base for my Ninja Creami Protein Strawberry Ice Cream for the most creamy, protein-packed frozen treat.
Stir it into my Instant Pot Ham and Potato Soup for a creamy, tangy finish the whole family will love.

Frequently Asked Questions

Q: Why do you use both organic milk and Fairlife milk?

A: The combination gives you the best of both worlds. Organic whole milk is your creamy base, and Fairlife adds extra protein that naturally thickens the yogurt without a lot of straining. Together, they make a beautifully rich Greek yogurt.

Q: Can I use Chobani as my starter every time?

A: You can for your first batch, but after that, I recommend saving 1/2 cup of your homemade Greek yogurt to use as the starter for your next one. It works just as well and saves you money.

Q: Why did my yogurt not set?

A: The most common reason is that the milk was too hot when the starter was added, which kills the live cultures. Make sure your milk cools to between 105 and 110 degrees F before stirring in your starter.

Q: Can I make vanilla Greek yogurt?

A: Yes! Simply stir in 1 tablespoon of pure vanilla extract to the whole batch after the yogurt has finished incubating and before you refrigerate it. You will have to put the whole batch in a large bowl to stir before storing into individual jars.